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stupid question putting me off

#1
So I used to do ww, the old plan, then moved to sw, I was eating a lit of processed foods as easy to weigh/ measure.

On sw you don't measure lean meats......I feel so dumb asking this but.....

On pro points if I make spag bol, how do I point it if I make a pot, I have some, husband has some & small portion for the kids? Its literally only thing putting me off switching....or a lasagne etc as don't know how much meat in each portion on acc of sauces/ veg etc

I love idea of filling & healthy but can't see much online about how successful it is
 
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#2
Hi, I point the recipe eg 40 pp for the whole pasta bake etc then work out what I have eg 1/4 therefore 10pp. Does this make sense?
 
#3
Yes, yes it does, I know I sound like a fool, just one of those things that confuses me lol

Im assuming that I'll never be over by more than a few points anyway if more chicken/ beef etc in one portion than in another
 


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